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Healthy snacks

Today, I am going to share how to cook Bok Choy with a vegan recipe- stir fried bok choy.

How to cook Bok Choy

Bok choy which I used to have for meals during my childhood is a common ingredient in Chinese cooking. Unluckily, it is difficult to get fresh bok choy here in normal Icelandic supermarkets due to the long distance imported from other countries, however, surprisingly, I found it sold in an an Asian market here supplied directly from a greenhouse in a town nearby.

Every time when I cook it in Iceland, the freshly mild smell of bok choy reminds me how happy I was to shop in open-air markets thousands of miles away from here with my mom, and how satisfied I was to be fed with the inexpensive food.

Stir fried bok choy could be a option for vegans, as well as for those who are tired from too much meat. It is easy-cooked, inexpensive, and importantly, yummcious!

how to cook bok choy

This receipe will show you how to cook Bok Choy in a easy and delicious way. Chinese people really know how to cook Bok Choy in a healthy way

Cuisine
Asian

Prep Time5minutes

Cook Time5minutes

Total Time10minutes

Servings2person

Calories39kcal

AuthorYummcious

Ingredients

Ingredients:

200gbok choy(7 oz)

One tea spoon of soy sauce

One tea spoon of peanut oil

Two cloves of garlic crushed and chopped

Instructions

Rinse bok choy and tear it into pieces.

Smash the garlic.

Heat up the wok with high heat and add peanut oil along with smashed garlic

Put the bok choy when steam rises up from the wok.

Lower down the heat to medium high and keep stir frying slowly.

The dish is ready in about 5 mins.

Quick tips:

It is preferable to stir fry bok choy at medium heat in order to keep its innate juice, since itself is soft enough to be easily cooked while high heat would ruin its taste.

Additionally, check out Yangjiang, a coastal city near Hongkong if you are interested in my stories and my hometown. I wish you a nice trip there, and maybe some bok choy dishes offered by the local? 😉

Mantou recipe is a Chinese bread recipe that is a staple in all of China(especially the northern part). You will often see this bread at breakfast tables. The buns should be soft and fluffy in texture and are steamed instead of baked like Western bread is.

So let’s start our Mantou recipe!

Start by putting 340ml(1.5 cup) of water in a large bowl and sprinkle the yeast over it. Set it aside in a warm place for about 5 minutes to let the yeast come alive. Ad the flour, sugar, salt and oil and stir it together(I like to use a food mixer to do the job). If your using your hands put the dough onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth and elastic. The dough should not stick to your hands when it’s ready so if it does just ad some extra flour until it’s smooth. Cover the bowl with a damp dish towel and set aside at room temperature for 45 to 60 minutes.

Once you’ve let it rest for 45-60 minutes it should have doubled in size. Sprinkle a little baking powder over it and knead well into the dough. Rest it again for 20 minutes and again cover it with a dish towel.

Now split the dough into two and bring out your rolling pin role the dough into a rectangle shape. Fold one third of the dough back unto itself, then fold the remaining third over the top of the dough so your Mantou dough will be triple folded. Roll out the dough until it’s gotten pretty thin and then brush water over it.

Now from the long side, start rolling it up into a log as seen on the picture. Use sharp knife and cut the roll into small peaces. I like to cut a sheet of baking paper into little squares and put them on it in order for them not to get stuck to the steamer. Heat up some water on a wok, put the rolls into a steamer and place over the wok and cover the steamer up for about 10-15 minutes

Chinese bread recipe (Mantou recipe)

Mantou recipe is a Chinese steam bread/bun recipe that is both simple and delicious. It's Vegan friendly and is a great side dish with any meal.

Course
Side Dish

Cuisine
Chinese

Prep Time30minutes

Cook Time15minutes

Total Time45minutes

Servings32buns

Calories59kcal

AuthorYummcious

Ingredients

340mlwater

2tspinstant dry yeast

500gramsstrong plain all purpose flour

1tspsalt

1tspvegetable oil

1.5tspcaster sugar

1tspbaking powder

Instructions

Put 340ml (1.5 cup) of water in a large bowl and sprinkle the yeast over it.

St it aside in a warm place for about 5 minutes.

Ad the flour, sugar, salt and oil and stir it together(I like to use a food mixer to do the job). Knead for 8 to 10 minutes until it is smooth and elastic. Cover the bowl with a damp dish towel and set aside at room temperature for 45 to 60 minutes.

Sprinkle a little baking powder over it and knead well into the dough.

Rest it again for 20 minutes and again cover it with a dish towel.

Now split the dough into two and bring out your rolling pin role the dough into a rectangle shape.

Fold one third of the dough back unto itself, then fold the remaining third over the top of the dough so your Mantou dough will be triple folded.

Roll out the dough until it's gotten pretty thin and then brush water over it.

Now from the long side, start rolling it up into a log.

Use sharp knife and cut the roll into small peaces.

Heat up some water on a wok, put the rolls into a steamer and place over the wok and cover the steamer up for about 10-15 minutes

Recipe Notes

You will know when they are ready when you touch them lightly and the bun bounces back

Scrambled eggs with tomatoes recipe is a simple and healthy Chinese dish that is enjoyed all across China but for some reason has never made it to Chinese restaurants in the West it seems. When grocery shopping for this dish be careful not to buy overly ripe tomatoes and get the freshest eggs possible.

To begin with you should get a bowl and put the tomato sauce, soy sauce, vinegar and sugar into it and stir. Get another bowl and mix the corn flour with 4 spoons of water and add half of it to the previous mixture. Stir it well so that it combines well.

Next you need to break all the eggs into a bowl and stir to combine well, adding the vinegar and the remaining corn flour. Now add some oil to a wok and turn it to medium heat. Once the pan is hot add the egg mixture to the pan and cook until the eggs start to set around the edges. Use a spatula and push the edges into the middle slowly. Keep on cooking them and pushing into the middle for another two minutes or so, or until it stops being leaky.

Now take the eggs of the pan and put them on a plate and set aside.

Put another tablespoon of oil on the pan and add the tomatoes and garlic. Stir fry them for about 2 minutes and then add the sauce that you had put aside before. Stir fry them for another 2 minutes and then add in the eggs.

Your Scrambled eggs with tomatoes recipe is now ready to eat and you should enjoy it while it’s hot 🙂

Honestly, I got this recipe by accident. The other day, I felt hungry after waking up and wanted something quick and tasty. And some frozen leftover fishballs were found (My husband bought a package of fishballs for hot pot the other day). So I thought why not make a tasty fish ball recipe?

No BBQ equipments? Too cold to BBQ outdoors? Less smoke? SO, try this fish ball recipe! Enjoy easy-cooked BBQ at home! The taste is kind of caramelized because of the honey which gives it a great taste!

Ingredients:

fishballs (or other meatballs)

Soy sauce

honey

tiny kitchen ( very important:)

Other equipments:

a pot

a ladle

a wok (or a frying pan)

a fork

Steps:

Some water and the fishballs into a pot and boil the water.( they will be ready when they float in the water)

Take out the fishballs and put them into the wok.

stab the fishballs with the fork ( repeat 4-5 times for each)

Drizzle some soy sauce and some honey

stir fry the fishball until they become brown.

Fish-ball-recipe

Ready!

Quick Tips:

1.Not easy to marinate a whole meatball (especially you don’t want to chop it into half). Here’s a useful trick : stab it with a fork (repeat 4-5 times )so that the meatball will absorb the sauce, which makes the recipe so special that you can gain a fuller taste of sauce when chewing the meatball !

Check out more tricks to chop the ingredients in smart ways.

2. Usually, I will recommend to use some starch to make better taste, in the recipe, however, I would advise NOT to do it. Why? The fishballs themselves contain enough starch, so, no need to add extra starch, for better health!

Ingredients

Instructions

Some water and the fishballs into a pot and boil the water.( they will be ready when they float in the water)

Take out the fishballs and put them into the wok.

stab the fishballs with the fork ( repeat 4-5 times for each)

Drizzle some soy sauce and some honey

stir fry the fishball until they become brown.

Ready!

Quick Tips:

Not easy to marinate a whole meatball (especially you don’t want to chop it into half).

Here’s a useful trick : stab it with a fork (repeat 4-5 times )so that the meatball will absorb the sauce, which makes the recipe so special that you can gain a fuller taste of sauce when chewing the meatball !

Check out more tricks to chop the ingredients in smart ways.

Usually, I will recommend to use some starch to make better taste, in the recipe, however, I would advise NOT to do it. Why? The fishballs themselves contain enough starch, so, no need to add extra starch, for better health!